Private Chef · New York City & Hamptons
Sourcing the finest ingredients.
Cooking with intention.
Creating tables worth remembering.
Alexandra Blanc
Born in France and raised between Paris, São Paulo, and New York, Alexandra Blanc is a self-taught, professionally trained chef whose culinary identity was shaped by curiosity, rigorous kitchen experience, and a lifelong love of culture and travel.
Her cooking spans continents — yet always returns to a singular belief: that the finest meals begin with the finest ingredients, sourced with care and cooked with intent.
Based in
New York City
& Hamptons
Education
ICE · Le Cordon Bleu
Background
Self-taught &
professionally trained
Competition
US Champion
Championnat du Monde
01 / 09
Tenderloin · Crêpe · Duxelles · Prosciutto · Puff Pastry
A centerpiece of classical technique — center-cut tenderloin wrapped in a thin crêpe, mushroom duxelles, and prosciutto, encased in laminated puff pastry. Perfectly blushing medium-rare, finished with fleur de sel.
02 / 09
Poached Egg · Herb Oil · Cracked Pepper
Asparagus spears draped in tissue-thin prosciutto, crowned with velvety poached eggs and a vibrant herb oil — its emerald drizzle a bright counterpoint to the richness of the yolk. Simple in composition, sophisticated in execution.
03 / 09
Ikura · Citrus Oil · Cilantro
Razor-thin slices of day-fresh scallop dressed only in bright citrus oil. Scattered ikura brings bursts of brine and color; delicate cilantro offers herbaceous lift. A study in restraint — honoring the ingredient above all.
04 / 09
Seared Wagyu · Cured Egg Yolk · Scallion · Tare
Inspired by the Japanese gyudon tradition — high-grade wagyu seared to a deep crust with a rare, ruby interior, fanned over seasoned rice with a glossy tare pooling at the center. Rich, umami-forward, deeply satisfying.
05 / 09
Soy-Glazed Duck · Soba · Edamame · Sesame
Soy-mirin lacquered duck breast, sliced to reveal a rose-pink interior, laid over cold soba tossed with snap peas, edamame, and scallion in a dashi-sesame broth. Finished with toasted sesame for texture and depth.
06 / 09
Homemade Labneh · Za'atar · Herb Oil
Whole heirloom carrots slow-roasted until deeply caramelized, laid over house-made labneh pooled with herb oil and dusted with house-blended za'atar. Vegetable cookery at its most compelling.
07 / 09
Mussels · Saffron Bouillabaisse · Microgreens
Wild salmon crusted with toasted herbs, nestled in a deeply golden saffron broth alongside steamed mussels. A nod to Provençal bouillabaisse — warming, complex, and deeply coastal.
08 / 09
Bomba Rice · Shrimp · Squid · Saffron · Socarrat
Cooked in a traditional paella pan to achieve the coveted socarrat — the crisp, caramelized rice crust. Shrimp and tender squid nestled into saffron-stained bomba rice, built on a sofrito that cooks for hours. Patience, tradition, depth.
09 / 09
In Collaboration with Chef McKay · US Championship
Prepared for the Championnat du Monde du Chou Farci alongside Chef McKay — classical French farmhouse cooking elevated to fine dining. Cabbage filled with deeply seasoned farce, braised until melting, finished with a rich jus and architectural garnish. Heritage and craft in one dish.
Award
US Champion
Championnat
du Monde
New York City & the Hamptons